<p>His food journey that started from his grandmother’s humble Punjabi kitchen took him across the world, earned him a Michelin star, and launched an award-winning restaurant in New York. And ever since, celebrity chef Vikas Khanna has become the “handsome” face of Indian cuisine abroad and managed to give Indian food a phenomenal boost, putting it on the global map.<br /><br /></p>.<p>Speaking about his love for food and his beginnings in the kitchen, Vikas says, “My love story with food started at a young age. I worked in community kitchens (at gurudwaras) where everybody cooks for free. I was rolling rotis with my grandmother when I was just seven years old. I fell in love with food that very instant. I went on to launch my banquet and catering business at the age of 17 and since then, there has been no looking back. I learnt the art and science of cooking from my grandmother who was the best cook in the world because she cooked with her heart. ”<br />Training years<br /><br />Having trained at some of the finest cooking schools in the world — Culinary Institute of America and Cordon Bleu in Paris, to name a few — Vikas has elevated and modernised Indian cuisine, staying true to his roots at the same time. “While top Indian restaurants have started featuring in global cuisine, our own culinary repertoire still has a long way to go. Indian food continues to be stereotyped as something that contains a lot of fat, being unhealthy and spicy. Unfortunately, people miss out on the simplicity of Indian food. In my kitchen at my restaurant Junoon, food is not just about twist and mix. I follow a strict rule while experimenting — that the dish must remain simple and not lose its core. We change the menu frequently at Junoon and favourites vary. But there is a strong demand for Tellicherry duck breast and fish. We always have to keep those in the menu.”<br /><br />After hosting several cookery shows on television and travelling the length and breadth of India gathering traditional recipes, Vikas has embarked on yet another journey, but this time he ventures into some of India’s largest kitchens, on the show India’s Megakitchens. “India’s Megakitchens is a first-of-its-kind series on television that takes you inside some of the mammoth kitchens showcasing scale, volume, technology and process.” From temple kitchens at Shirdi (Maharashtra) and Dharmasthala (Karnataka) to TajSATS (Chennai) and Akshayapatra (Hubli, Karnataka), the show will bring consumers closer to the experience of the pressure, precision and purpose of feeding thousands of people on a daily basis. <br /><br />Speaking about his favourite kitchen on the show, Vikas doesn’t have to think twice. “My favourite has to be the Akshayapatra Kitchen, which is the world’s largest midday meal provider for school children,” he says. “Nothing can be more satisfying than the sight of a smiling child with a well-fed stomach,” he adds with a smile.<br /><br />And how does an average Indian kitchen differ from its foreign counterparts? “Love is the most important component in an Indian kitchen. The amount of love that goes into preparing a meal in a humble Indian kitchen is what makes it stand out.” <br /><br />Dishing it up<br /><br />Recalling his favourite food memory, the Amritsar-born star chef says, “I loved rolling out and cooking rotis. I found the process of kneading the dough extremely gratifying. My favourite food memory was a small Punjabi kitchen at home, and a large communal kitchen at the famous Golden Temple. Both were the foundations of my cooking. Learning tadkas (temperings) from my grandmother and the power of rolling rotis at the Golden Temple are the two things that I carry with me till date.”<br /><br />Vikas, who was also named “the hottest chef in America”, has a steady following of female fans. He has been a part of some of the popular shows on the telly, including MasterChef India, Kitchen Nightmares with Gordon Ramsay, Twist of Taste, and has even penned several cookbooks. Vikas explains that with every experience, his love and passion for food only grows stronger. “Both writing and hosting shows are unique and different for me. I absolutely love doing both. Writing is all about my experiences travelling and capturing various nuances of food, while hosting shows gives me an opportunity to interact with people, hear their stories and learn new recipes from them.”<br /><br />Despite having trained under top culinary minds from across the globe, Vikas’s love for Indian food remains undiminished. “As Indians, we are deeply passionate about our cuisine. Indian food scene has changed dramatically, and it’s not just because of global travel. The biggest reason for the change is the people’s desire to eat out, and their curiosity to try something new to tease their palates. The Internet too deserves a lot of credit. When we were growing up, we never knew what the cuisine in Brazil was like. But now, you can just Google that. You can look up what seviche is, what sushi is, why we use certain ingredients. The Internet has been the biggest passport to exploring food.”<br />India’s Megakitchens airs on National Geographic Channel from Monday-Thursday, at 10 pm.<br /></p>
<p>His food journey that started from his grandmother’s humble Punjabi kitchen took him across the world, earned him a Michelin star, and launched an award-winning restaurant in New York. And ever since, celebrity chef Vikas Khanna has become the “handsome” face of Indian cuisine abroad and managed to give Indian food a phenomenal boost, putting it on the global map.<br /><br /></p>.<p>Speaking about his love for food and his beginnings in the kitchen, Vikas says, “My love story with food started at a young age. I worked in community kitchens (at gurudwaras) where everybody cooks for free. I was rolling rotis with my grandmother when I was just seven years old. I fell in love with food that very instant. I went on to launch my banquet and catering business at the age of 17 and since then, there has been no looking back. I learnt the art and science of cooking from my grandmother who was the best cook in the world because she cooked with her heart. ”<br />Training years<br /><br />Having trained at some of the finest cooking schools in the world — Culinary Institute of America and Cordon Bleu in Paris, to name a few — Vikas has elevated and modernised Indian cuisine, staying true to his roots at the same time. “While top Indian restaurants have started featuring in global cuisine, our own culinary repertoire still has a long way to go. Indian food continues to be stereotyped as something that contains a lot of fat, being unhealthy and spicy. Unfortunately, people miss out on the simplicity of Indian food. In my kitchen at my restaurant Junoon, food is not just about twist and mix. I follow a strict rule while experimenting — that the dish must remain simple and not lose its core. We change the menu frequently at Junoon and favourites vary. But there is a strong demand for Tellicherry duck breast and fish. We always have to keep those in the menu.”<br /><br />After hosting several cookery shows on television and travelling the length and breadth of India gathering traditional recipes, Vikas has embarked on yet another journey, but this time he ventures into some of India’s largest kitchens, on the show India’s Megakitchens. “India’s Megakitchens is a first-of-its-kind series on television that takes you inside some of the mammoth kitchens showcasing scale, volume, technology and process.” From temple kitchens at Shirdi (Maharashtra) and Dharmasthala (Karnataka) to TajSATS (Chennai) and Akshayapatra (Hubli, Karnataka), the show will bring consumers closer to the experience of the pressure, precision and purpose of feeding thousands of people on a daily basis. <br /><br />Speaking about his favourite kitchen on the show, Vikas doesn’t have to think twice. “My favourite has to be the Akshayapatra Kitchen, which is the world’s largest midday meal provider for school children,” he says. “Nothing can be more satisfying than the sight of a smiling child with a well-fed stomach,” he adds with a smile.<br /><br />And how does an average Indian kitchen differ from its foreign counterparts? “Love is the most important component in an Indian kitchen. The amount of love that goes into preparing a meal in a humble Indian kitchen is what makes it stand out.” <br /><br />Dishing it up<br /><br />Recalling his favourite food memory, the Amritsar-born star chef says, “I loved rolling out and cooking rotis. I found the process of kneading the dough extremely gratifying. My favourite food memory was a small Punjabi kitchen at home, and a large communal kitchen at the famous Golden Temple. Both were the foundations of my cooking. Learning tadkas (temperings) from my grandmother and the power of rolling rotis at the Golden Temple are the two things that I carry with me till date.”<br /><br />Vikas, who was also named “the hottest chef in America”, has a steady following of female fans. He has been a part of some of the popular shows on the telly, including MasterChef India, Kitchen Nightmares with Gordon Ramsay, Twist of Taste, and has even penned several cookbooks. Vikas explains that with every experience, his love and passion for food only grows stronger. “Both writing and hosting shows are unique and different for me. I absolutely love doing both. Writing is all about my experiences travelling and capturing various nuances of food, while hosting shows gives me an opportunity to interact with people, hear their stories and learn new recipes from them.”<br /><br />Despite having trained under top culinary minds from across the globe, Vikas’s love for Indian food remains undiminished. “As Indians, we are deeply passionate about our cuisine. Indian food scene has changed dramatically, and it’s not just because of global travel. The biggest reason for the change is the people’s desire to eat out, and their curiosity to try something new to tease their palates. The Internet too deserves a lot of credit. When we were growing up, we never knew what the cuisine in Brazil was like. But now, you can just Google that. You can look up what seviche is, what sushi is, why we use certain ingredients. The Internet has been the biggest passport to exploring food.”<br />India’s Megakitchens airs on National Geographic Channel from Monday-Thursday, at 10 pm.<br /></p>
